Holiday Gift Baskets

office party Italian coffee and chocolateIt’s Gift Giving Time! I know, I know, it seems soon. It does every year.  Let your gift be a STAND OUT this year. We’ve put together a beautiful and delicious variety of baskets that feature some of the best products in our region.

Peruse and purchase them at our link here: https://squareup.com/market/local-harvest  For larger orders (over 5) please give us 5-7 days to fill the order. Delivery available.
We can make your gift giving easy and LOCAL.

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More turkey info and Ice Cream Event–November 15, 2014

WINTER SNACKS
Need something you can whip up for guests in a hurry? At our house we’ve been making popcorn using Braggadocio Organic Popcorn (grown in Missouri) and seasoning it with Billy Goat All Purpose Seasoning.  It is so easy to make and the spice from the folks behind Billy Goat Chips is a spunky addition. They also have the Kicker addition if you want a little heat.  Another tip is to pop the popcorn in coconut oil. It’s light and can handle high temperature cooking.

HOLIDAY GIFT BASKETS
We have a great selection of gift baskets available this year. Check our link for descriptions https://squareup.com/market/local-harvest  For larger orders (over 5) please give us 5-7 days to fill the order. Delivery available.
We can make your gift giving easy and LOCAL.

TURKEY TIME- Orders due by Nov. 21! turkeysranging
It is time for Thanksgiving turkey pre-orders.  This year we are doing things a little differently. Please read the information carefully. And, this year you can pre-order your turkey on-line or in the store.
Buttonwood Farm Turkeys, California, MO
Type of Turkey: Broad Breasted White Turkeys that are currently ranging outside at Buttonwood Farms. The birds are raised on pasture and are fed a non-medicated, natural feed and forage.
Cost: $4.29lb
Size options:  17-19lbs or 22-24lbs

When you sign up, you will need to choose either 17-19 lb or 22-24lb. We cannot guarantee that size range absolutely, but will do our best to accommodate your choice.
(Note about turkey size: These turkeys are raised outside with access to forage and feed. They are sold fresh so it is more difficult to control the exact weight of the birds since the date of processing is preset. It makes Thanksgiving that much more exciting. )
Deposit: $10 + tax deposit required to reserve your turkey.
Pick-up times: Pick up will be Tuesday, Nov. 25th. Time is TBD, but customers will be alerted as to pick up times.

TURKEY BREAST
If a whole turkey is too much, we have been able to add a sign up for fresh turkey breasts from Buttonwood Farms. Limited number.
Here’s the info:
Size: Single breast 3-4lbs, double breast 6-8lbs
Cost: $7.99lb

TRUFFLE ORDERS:
It is very rare that we promote a product from far, far, away. But this year we thought it would be fun to showcase a little Italian truffle decadence.

We are accepting pre-orders for the Alba (white) truffle from Italy.  This culinary gold is priced at $225.00 per ounce.  We are procuring it through one of our local farmers. Once it arrives, be prepared to use it right away.  Impromptu truffle party?  We will place the order once we have enough pre-orders to order by the pound. Your card will not be charged until we have enough orders. You will be notified when the order is placed.
To sign up call 314.865.5260

NOVEMBER CLASSES AND EVENTS (REGISTER ON-LINE)
https://squareup.com/market/local-harvest

One World Ice Cream vs Jeni’s Ice Cream
Special taste testing event with One World Ice Cream
November 19, 6-8p.m.  $20 or $10 for members of the Ice Cream Social Club
Location: LHC, 3137 Morgan Ford Road
Register Here: https://www.bazaarboy.com/one-world-tasting1/
From the founder, Susan Spitz:
Jeni’s Ice Cream, Columbus OH, is delicious, and she has many fans around the country. Rumor has it there will soon be a Jeni’s shop in St. Louis. When we were getting started last February I was told, “if you can make ice cream as good as Jeni’s, you’ll be golden!” Turns out we have a lot of similar ideas. As we began formulating our flavors we discovered that she had many similar flavors in her recipe book, including a delicious “Creme sans lait” dairy free version that I have adapted.

So we are going to put it to the test. And you get to be our judges! Come to Local Harvest Cafe on Wednesday evening, November 19th, and let us know which you prefer. Either way, a delicious time will be had by all!

We’ll also be introducing some new Holiday flavors which will be available for purchase (or order for later pickup) that night at a reduced cost.
 
Eating and Playing in Winter:  A Mom’s Happy Hour
December 3, 6-8 p.m.  $10.00
Location: 3137 Morgan Ford Road
Amanda Doyle, St. Louis’s very own cheerleader and best-selling author, joins Local Harvest owner and author, Maddie Earnest for a fun evening covering Winter Activities and Seasonal Eating for the whole family.  We’ll give out recipes, do some sampling, learn about ways to keep active in winter and have a rip-roaring good time. Books will be available for sale from Amanda, Maddie and Julia Usher, author of Ultimate Cookies and Cookie Swap.  Alcoholic beverages from LHC will also be available for sale.

 
HOLIDAY HAPPENINGS ON MORGAN FORD
Grove Furnishings is hosting their Holiday Preview and Open House, Nov. 15-16. Stop by and check out this inviting neighborhood store for holiday decorations, gifts and of course home furnishings!
Our friends at London Tea Room invite everyone to their banquet room on Sunday, Nov.16, 11-5 for a holiday boutique with tea, candles, jewelry, hat-maker and other fun gift ideas. Pop-in these great Morgan Ford businesses before or after your grocery shopping this weekend.

&nb

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Truffles, stouts and Holiday cocktail class Nov. 13

TRUFFLE ORDERS:
It is very rare that we promote a product from far, far, away. But this year we thought it would be fun to showcase a little Italian truffle decadence.

We are accepting pre-orders for the Alba (white) truffle from Italy. This culinary gold is priced at $225.00 per ounce. We are procuring it through one of our local farmers. Once it arrives, be prepared to use it right away. Impromptu truffle party? We will place the order once we have enough pre-orders to order by the pound. Your card will not be charged until we have enough orders. You will be notified when the order is placed.
To sign up call 314.865.5260
KNOW YOUR STOUTS stout
It’s a great time of year for the dark, earthiness of a well-brewed stout. This week we are featuring some customer favorites although this list is by no means exhaustive. We have stouts in abundance and encourage you to peruse the offerings.

  • Great Divide, YETI Imperial Stout: YETI has a roasty malt flavor leading to rich caramel and toffee notes. YETI gets its bold hop character from an enormous quantity of American hops
  • Prairie Artisan Ales, Prairie BOMB! Imperial Stout Bomb! is an imperial stout aged on espresso beans, chocolate, vanilla beans, and ancho chile peppers. All the flavors meld to create a truly unique beer. The peppers add just the right amount of heat to compliment the intense coffee and chocolate flavors. (ONLY ABOUT once case left and then it’s gone!)
  • Schlafly, Coffee Stout A traditional stout and premium French roast coffee from Kaldi’s Coffee. Schlafly uses a cold toddy extraction process to brew a less acidic coffee for the beer which balances well with the sweetness of the coffee.
  • 4 Hands Chocolate Milk Stout Black as the night sky and filled with aromas of dark chocolate, chocolate malt, & more chocolate because it is brewed with two pounds of cacoa nibs per barrel


TURKEY TIME
It is time for Thanksgiving turkey pre-orders. This year we are doing things a little differently. Please read the information carefully. And, this year you can pre-order your turkey on-line or in the store.
Buttonwood Farm Turkeys, California, MO

Type of Turkey: Broad Breasted White Turkeys that are currently ranging outside at Buttonwood Farms. The birds are raised on pasture and are fed a non-medicated, natural feed and forage.
Cost: $4.29lb
Size options: 17-19lbs or 22-24lbs
When you sign up, you will need to choose either 17-19 lb or 22-24lb. We cannot guarantee that size range absolutely, but will do our best to accommodate your choice.
(Note about turkey size: These turkeys are raised outside with access to forage and feed. They are sold fresh so it is more difficult to control the exact weight of the birds since the date of processing is preset. It makes Thanksgiving that much more exciting. )
Deposit: $10 + tax deposit required to reserve your turkey.
Pick-up times: These are TBD, but in past years, we’ve had pick up times as early as the Saturday before Thanksgiving and as late as the Tuesday before. We will be in touch via email with pick-up times as we get closer to the date

Three Spring Farms, Perryville, MO SOLD OUT
Type of Turkey: Standard Bronze breed, which is listed as a heritage breed turkey. They are raised on pasture with shade protection and moved to fresh grass daily.
Cost: $4.99lb

Size Options: There will a lot variation in size from 12-18lbs. We cannot guarantee your size preference. Heritage breeds typically are more slow-growing.
Availability: There are a limited number available.
Deposit: $10 deposit to reserve your turkey. SOLD OUT
Pick up times: Turkeys will be available the Tuesday before Thanksgiving.
NOVEMBER CLASSES AND EVENTS (REGISTER ON-LINE)
https://squareup.com/market/local-harvest

Holiday Punches and Cocktails with Matt and Beth Sorrell
November 13, 6-8:00 $30.00
Location: 3137 Morgan Ford Road
Matt and Beth Sorrell are going to blow your mixology mind with some fun punches and cocktails using local produce, spirits and liqueur. Matt and Beth are also featuring a warm beverage for those cold winter nights. Learn to mix them yourself and of course sample your hard work. Local Harvest Café will provide small bites to accompany the drinks.

One World Ice Cream vs Jeni’s Ice Cream
Special taste testing event with One World Ice Cream
November 19, 6-8p.m. $20 or $10 for members of the Ice Cream Social Club
Location: LHC, 3137 Morgan Ford Road
Register Here: https://www.bazaarboy.com/one-world-tasting1/

From the founder, Susan Spitz:
Jeni’s Ice Cream, Columbus OH, is delicious, and she has many fans around the country. Rumor has it there will soon be a Jeni’s shop in St. Louis. When we were getting started last February I was told, “if you can make ice cream as good as Jeni’s, you’ll be golden!” Turns out we have a lot of similar ideas. As we began formulating our flavors we discovered that she had many similar flavors in her recipe book, including a delicious “Creme sans lait” dairy free version that I have adapted.

So we are going to put it to the test. And you get to be our judges! Come to Local Harvest Cafe on Wednesday evening, November 19th, and let us know which you prefer. Either way, a delicious time will be had by all!

We’ll also be introducing some new Holiday flavors which will be available for purchase (or order for later pickup) that night at a reduced cost.

Eating and Playing in Winter: A Mom’s Happy Hour
December 3, 6-8 p.m. $10.00
Location: 3137 Morgan Ford Road
Amanda Doyle, St. Louis’s very own cheerleader and best-selling author, joins Local Harvest owner and author, Maddie Earnest for a fun evening covering Winter Activities and Seasonal Eating for the whole family. We’ll give out recipes, do some sampling, learn about ways to keep active in winter and have a rip-roaring good time. Books will be available for sale from Amanda, Maddie and Julia Usher, author of Ultimate Cookies and Cookie Swap. Alcoholic beverages from LHC will be available for sale.

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Turkeys, Cream and ……eating bugs!

OZARK MOUNTAIN CREAMERY–CREAM
What to do with a ½ gallon of cream?

In case you didn’t know, we sell ½ gallon glass bottles of cream from Ozark Mountain Creamery in Mountain Grove, MO. At $10.69 a bottle you get a lot of cream and, if you aren’t squeamish about things, we have found that it lasts well beyond the sell by date.

  1. Make Butter and buttermilk.
  2. Use your food processor to make your own butter with a delicious buttermilk byproduct.  It will actually save you money and you feel like a rock star because you made your own butter. Personalize it for you or your family by adding herbs or honey. https://www.youtube.com/watch?feature=player_embedded&v=Nd6lTz-NlEI
  3. Make Butter in a jar.  You get a work out, butter and buttermilk just by shaking a jar with cream for 4-5 minutes. Who needs the gym? There are lots of little videos online showing the process.
  4. Use for creamy soups like butternut squash or pumpkin soups.   Here’s a great recipe with all the tastes of fall.
  5. http://food52.com/recipes/7333-butternut-apple-soup-with-maple-cream
  6. Use in your coffee, tea or hot chocolate in place of milk or half and half.
  7. Whip it in your blender, by hand or in a food processor and enjoy fresh whipped cream.  Add a touch of vanilla and sugar.

LOCAL PRODUCE
It’s fall and local produce abounds. Here’s what you can find at Local Harvest Grocery:

Apples (certified organic local and certified naturally grown), beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, cucumbers, eggplant, garlic, kale, lettuce, mushrooms (organic, local and foraged) onions, peppers, potatoes (blue, gold,red, russet), radish, sprouts, sweet potatoes (including white sweets), squash (cushaw, butternut, pumpkins, spaghetti, sweet dumpling, delicata and acorn), tomatoes, turnips, yellow wax beans.

TURKEY TIME
It is time for Thanksgiving turkey pre-orders. This year we are doing things a little differently. Please read the information carefully. And, this year you can pre-order your turkey on-line or in the store.

Buttonwood Farm Turkeys, California, MO
Type of Turkey: Broad breasted White Turkeys that are currently ranging outside at turkeysrangingButtonwood Farms. The birds are raised on pasture and are fed a non-medicated, natural feed and forage.

Cost: $4.29lb
Size options:  17-19lbs or 22-24lbs
When you sign up, you will need to choose either 17-19 lb or 22-24lb. We cannot guarantee that size range absolutely, but will do our best to accommodate your choice.

(Note about turkey size: These turkeys are raised outside with access to forage and feed. They are sold fresh so it is more difficult to control the exact weight of the birds since the date of processing is set for Thanksgiving time. It makes Thanksgiving that much more exciting. )

Deposit: $10 deposit required to reserve your turkey.
Pick-up times: These are TBD, but in past years, we’ve had pick up times as early as the Saturday before Thanksgiving and as late as the Tuesday before. We will be in touch via email with pick-up times as we get closer to the date

Three Spring Farms, Perryville, MO
Type of Turkey: Standard Bronze breed, which is listed as a heritage breed turkey.  They are raised on pasture with shade protection and moved to fresh grass daily.
Cost: $4.99lb
Size Options: There will a lot variation in size from 12-18lbs.  We cannot guarantee your size preference.  Heritage breeds typically are more slow-growing.
Availability: There are a limited number available.
Deposit:  $10 deposit to reserve your turkey.
Pick up times: Turkeys will be available the Tuesday before Thanksgiving.

OCTOBER/NOVEMBER CLASSES AND EVENTS (REGISTER ON-LINE)
To register for a class call 314.865.5260, sign up in store or use our SQUARE marketplace to register on-line.
“Entomophagy (the practice of eating insects)–it could be for you” Presented by Chris Hartley of the Sophia M Sachs Butterfly House November 4, 6-7:30, $10 Location: 3137 Morgan Ford Road Chris Hartley, Coordinator of Education at the Sophia M Sachs Butterfly House will explore insect foods from around the world through artifacts, pictures and a cooking demonstration.  Learn about an important protein source for roughly 75% of the human population that is not only one of the earliest food sources for many humans but also the most sustainable protein source for our planet.  Chris will also describe the practice of raising food-grade crickets and mealworms at home (They are called “meal” worms.) Come prepared to try some insects yourself.

 

 

 

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Thanksgiving Turkeys, pumpkin beer and classes

Thanksgiving Turkeys, coconut oil…classes

TURKEY TIME buttonwood farms
We are closing in on mid-October and that means it’s time for Thanksgiving turkey pre-orders. This year we are doing things a little differently. Please read the information carefully. And, this year you can pre-order your turkey on-line or in the store.
Buttonwood Farm Turkeys, California, MO
Type of Turkey: Broad breasted White Turkeys that are currently ranging outside at Buttonwood Farms. The birds are raised on pasture and are fed a non-medicated, natural feed and forage.
Cost: $4.29lb
Size options:  17-19lbs or 22-24lbs
When you sign up, you will need to choose either 17-19 lb or 22-24lb. We cannot guarantee that size range absolutely, but will do our best to accommodate your choice.
(Note about turkey size: These turkeys are raised outside with access to forage and feed. They are sold fresh so it is more difficult to control the exact weight of the birds since the date of processing is set for Thanksgiving time. It makes Thanksgiving that much more exciting. )
Deposit: $10 deposit required to reserve your turkey.
Pick-up times: These are TBD, but in past years, we’ve had pick up times as early as the Saturday before Thanksgiving and as late as the Tuesday before. We will be in touch via email with pick-up times as we get closer to the date

Heritage Turkeys from Three Spring Farms
We will have some Heritage Turkeys available for pre-sales. More information will be forthcoming on reserving a heritage turkey. Please check our website and this newsletter for more information in the next week or so.

COCONUT OIL coconut butter
This month we highlight coconut oil with a fun class presented by Angie Carl of My Coconut Kitchen http://mycoconutkitchen.com/  Angie makes flavored coconut butters that are great plain, in smoothies, as a spread or in recipes.  You can buy them in jars (easy to slather) or pre-packaged as small bite sized melt-a-way treats. These are perfect as for snacking.

Sale:  All My Coconut Kitchen jars are $0.50 off.

OCTOBER/NOVEMBER CLASSES AND EVENTS (REGISTER ON-LINE)
To register for a class call 314.865.5260314.865.5260,sign up in store or use our SQUARE marketplace to register on-line.
https://squareup.com/market/local-harvest

Coconut Oil…What’s the big deal? Presented by Angie Carl of My Coconut Kitchen October 16, 2014, 6-7:30 $10 Location: LHC, 3137 Morgan Ford Road, 63116 Angie Carl of My Coconut Kitchen will present information about coconut oil and your health. She will introduce her products and also do a cooking demonstration using My Coconut Kitchen and coconut oils. There will be lots of sampling and takeaways.  Special pricing on her products for participants.

“Meat-Up” with Three Spring Farms October 21, 2014, 6:00-7:30, FREE (beer and wine by the glass for sale at the event) Location: LHC, 3137 Morgan Ford, 63116 Three Spring Farms will be on hand to talk beef. This informal gathering allows guests to ask questions about raising and eating grass-fed/grass-finished beef and learn about opportunities for buying in bulk.  Participants will enjoy samples of their beef and learn ways to prepare grass-fed beef.

“Entomophagy (the practice of eating insects)–it could be for you” Presented by Chris Hartley of the Sophia M Sachs Butterfly House November 4, 6-7:30, $10 Location: 3137 Morgan Ford Road Chris Hartley, Coordinator of Education at the Sophia M Sachs Butterfly House will explore insect foods from around the world through artifacts, pictures and a cooking demonstration.  Learn about an important protein source for roughly 75% of the human population that is not only one of the earliest food sources for many humans but also the most sustainable protein source for our planet.  Chris will also describe the practice of raising food-grade crickets and mealworms at home (They are called “meal” worms.) Come prepared to try some insects yourself.

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Oktoberfest and apples!

It’s beginning to feel like FALL—festivals and events every weekend and pumpkins, apples and squash on the shelves. This week we focus on the delectable but humble apple and the seasonal Oktoberfest Brews.  Yep, the season is turning.

KNOW YOUR APPLESapplesil
There are over 7000 apple varieties that were grown as recently as the 1800’s. In the United States, a hearty 2,500 varieties can be found though only about 100 are grown for commercial purposes. With all those apples, it’s surprising that the Crabapple is the only native North American apple tree. Of the 100 apple varieties grown, 15 comprise 90% of total production: Red Delicious, Gala, Golden Delicious, Granny Smith, and Fuji lead the way. As the season progresses we look forward to more varieties including the Arkansas Black, Empire and Winesap.

Varieties currently at LHG include:
Jonathans (From Vesterbrook Farms, Certified Naturaly Grown)  A sweet apple that is perfect for snacking and does well baked.
Gala (from Blue Heron-Certified Organic) Sweet and Crisp, these are great for eating and good for pies, sauces and baking
Golden Supreme (From Schwartz Orchard) A moderately crisp apple that is juicy to very juicy. The flavor is sweet to mildly sweet.
Granny Smith (organic): These are among the tartest of common apples and very crisp. Granny Smiths are excellent for pies.

A quick recipe for Baked Apple Slices. Wonderful on top of pancakes, stuffed in French toast or layered on Serendipity’s Tahitian Vanilla or Cinnamon Ice Cream.

http://www.tasteofhome.com/recipes/baked-apple-slices

Oktoberfest Beers oktoberfest
Thanks Schlafly for this mini-history of Oktoberfest:
Märzen, or Oktoberfest, has its origins in Bavaria, most likely before the 16th century.  For public safety and brewing quality concerns, the Bavarian Brauordnung was decreed in 1539, stating that beer could only be brewed from September 29th (Saint Michael) to April 23rd (Saint George).  Over the summer months, beers were stored, or lagered, in caves and stone cellars.  The evolution of Oktoberfest came from the last brews of the year, in March (or Märzen), as these beers would be ready to drink for the Bavarian celebration, “Oktoberfest”.

AT LOCAL HARVEST GROCERY
Excel Brewing Company, Breese, IL
Shoal Creek Oktoberfest has a flavor that is of balanced malty smoothness, low hop bitterness and a soft dryness from a long maturation. Shoal Creek Oktoberfest has a white foamy head with a reddish body that will make your Autumn celebration special.”
Schlafly, St. Louis, MO
Schlafly’s “Oktoberfest is a traditional Bavarian Märzen with a toasty malt aroma and slight caramel taste.  This rich, amber lager is balanced by the use of German noble hops, while the lager yeast ferments cold and slow, creating a smooth, crisp beer.”
Santa Fe Brewing Company, Santa Fe, NM 
Though it is not necessary to drink this beer out of a mug that is larger than your head while dancing to polka music and wearing your lederhosen, you will find this lager’s unbridled festivity difficult to resist. This ode to Germany’s classic fall lagers is as clean, clear, and quaffable as any that has ever weighed down the table of a German Beer garden. The crisp maltiness of classic Munich malt compounded with the delicious notes of Bavarian hops gives this clean-finishing beer just the right flavor for the end of the summer.”
Summit, St Paul, MN  
Brewed in the classic Märzen style with Northern Brewer hops from Germany. Rich, toffee malt flavors up front with a clean hop finish as crisp as the autumn air.”
Boulevard Bobs 47, Kansas City, MO
“Bob’s ’47 Oktoberfest is a medium-bodied, dark amber brew with a malty flavor and well-balanced hop character. With this Munich-style lager Boulevard salutes Bob Werkowitch, Master Brewer and graduate of the U.S. Brewer’s Academy, 1947.”

CLASSES and EVENTS
Below please find our next two classes and events and a link to our website listing all of our classes and events.  To register for a class call 314.865.5260 or register in Local Harvest Grocery.   http://localharvestgrocery.com/lhg/classes/

Dyeing for Fun: A ReMake Happy Hour Presented by Perennial (perennial.org) October 3, 6:00-8:00p.m., $35.00 Location: LHC, 3137 Morgan Ford Road, 63116 Learn how to dye and print on fabric using natural materials you can find outside or inside your pantry! Participants will learn to naturally dye fabrics using turmeric, a yellow spice, and walnut hulls. Plus, you’ll explore simple techniques to print new designs and patterns with eco-friendly milk paint and a red wine concentrate, transforming old linens into handmade masterpieces. It’s culinary printing at its best! Leave with a set of handkerchiefs and enjoy some vino and snacks with your best pals.

Geisert Farms Dinner and Farm Tour October 4, 5-9p.m., $30.00 per person (Adults only) Location: Geisert Farms in Washington, MO (45 minute drive) This event promises to be super fun. Guests will get a guided hayride tour of Todd’s hog farm. Afterwards, dine on Todd’s “fine swine” accompanied by dishes from LHC and all enjoyed in the great outdoors with live music, a bonfire and local beer.  Todd is excited to give tours of the farm and showcase his family’s commitment to sustainable hog farming.  (RAIN DATE, Oct. 5, 4-8 p.m)

 

 

 

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Know your EGGS!

KNOW YOUR EGGSeggsphoto

Of all the local products that we carry at Local Harvest Grocery, we get the most questions about our eggs. Eggs are an easy source of protein, easy to cook and you can get a lot of meals from one dozen. Eggs are also a great way to start incorporating local into your diet.  We carry eggs from 6 different farms including DUCK eggs. Below is a summary that will keep you in the know.  As you will see, all of our eggs are local and raised on pasture.

*We use all local eggs at LHC and in all of the baked goods from LHC that are for sale at Local Harvest Grocery. At LHC you’ll enjoy eggs from Dry Dock Farms and Three Spring Farm.  Both farms raise their chickens on the land and use non-medicated feed and forage. 

Farm Farm location What the chickens eat? How they are raised Cost per dozen
Live Springs Farm Carrolton, IL Bobbi and Alex grow their own non-GMO spelt, wheat and barley and then add locally grown non-gmo corn and whole roasted soybeans to create their feed mix. The chickens live outside and have egg mobiles with roosts and nesting boxes. They keep 700 on an acre or so and they are moved  every other day. Bobbi says that by moving them more often you stimulate the chickens to forage more and rely less on feed. $6.99
Old Homestead Washington, MO Non-antibiotic feed and forage. Fran also loves to feed her chickens fresh greens Live outside in a very large fenced area that is rotated periodically. Chickens have nesting areas in moveable tractors. $4.99
Martin Family Farms Vandalia, MO Non-GMO feed that the Martins mix themselves with locally grown non-GMO grains They raise 1000 chickens on 15 acres. The chickens come inside at night to lay and roost. $4.69
Ben Roberts Smithton, MO Non-GMO feed and forage Raised by Farmer Tim. They spend most of their time outdoors. $4.99
Mose Miller Prairie Home, MO Non-medicated feed and forage Chickens are raised on pasture by this small family farm outside of Columbia, MO $3.99
Amos Slabaugh Prairie Home, MO Non-medicated feed and forage Pasture-raised ducks. $8.99

Eggs for Dinner

This is a great link with 19 ways to make eggs for dinner.

http://www.babble.com/best-recipes/19-unique-baked-egg-recipes-hearty-enough-for-dinner/

Chicken facts

  1. The breed of chicken determines the egg color.
  2. The chicken is thought to be the closest living relative to the T-Rex. ROAR.

Easy to peel hard-boiled eggs

The only downside to delicious fresh eggs is that they are harder to peel if you want hardboiled eggs. Try these tips and let your egg-peeling dreams come true.

    1. Fill a pan with water. Water should be about an inch over the tops of the eggs (but don’t add eggs just yet)
    2. Add ½ tsp salt to water
    3. Add 1 TBLS white vinegar to water
    4. Bring water to a near boil.
    5. Place eggs gently to nearly boiling water and bring to a low boil for 15 minutes.
    6. Run cold water over for four minutes or plunge in ice water and let sit for 4 minutes.
    7. Crack in cold water and let sit in the cold water while you peel the eggs.

150 Mile Club News
September 17 is Member Shopping Day. Members of the 150 Mile Club enjoy 10% off their entire purchase (except alcohol). It’s free to join the club. Membership helps us track where our customers live, customer preferences and allows us to thank our shoppers with member shopping days, gift cards for top shoppers and periodic fun giveaways.

KNOW YOUR ARTISAN BREWERY
Perennial Artisan Ales
We remember meeting Phil and Emily Wymore when they first visited Local Harvest Grocery and excitedly talked about the new brewery they were starting. Newly relocated back to Missouri from Chicago, they were eager to incorporate local ingredients into upcoming brews. A quick perusal of their current and past offerings indicates their dedication to local flavors and sourcing. Perennial Artisan Ales quickly made a name for themselves among beer connoisseurs.  Perennial beers tend more to the sour and wild yeasts and have created buying frenzy for some releases like the Barrel-Aged Abraxas.

Currently at Local Harvest
Saison de Lis  A Belgian-Style Saison brewed with Chamomile Flowers. Perennial’s description: “It is fermented with a traditional saison yeast strain that imparts fruity and spicy notes that dovetail perfectly with the tea-like quality of the chamomile. Finishes dry, tart, and refreshing. “

Peach Berliner Weisse  A German-style tart beer made new by brewing with 750 pounds of Missouri and southern Illinois peaches. This beer appeals to beer connoisseurs and wine drinkers and is a perfect choice for summer.

The Last Word  Perennial’s first Cocktail-inspired craft beer in their new series, Dealer’s Choice.  Perennial describes their first installment in the series as “a tart golden ale brewed with key lime and herbs. The Last Word is a nod to an illicit Prohibition-era tipple of the same name. Citrus and bright lactic acidity lead a pungent herbal character, all atop a subtle underlying malt sweetness.” The Last Word was brewed in collaboration with The Aviary in Chicago.

Read more about Perennial Artisan Ales in this month’s edition of Feast. http://www.feastmagazine.com/dine-out/features/article_16f598b6-2dfa-11e4-8199-0017a43b2370.html

CLASSES
Below please find our next two classes and a link to our website listing all of our classes and events.  To register for a class call 314.865.5260 or register in Local Harvest Grocery. 
 
We’ve added even more classes including a mushroom hunt and a class on Entomophagy—The practice of eating bugs. Check our website link for more information. http://localharvestgrocery.com/lhg/classes/

 
DIY Kim Chi and Sauerkraut Presented by Jenny Bangert of Bamboo Studios September 18, 2014, 6-7:30, $20.00 Location: LHC, 3137 Morgan Ford Road, 63116 Curious about fermentation? Wondering how you can make it yourself? It’s pretty easy and delicious. Come learn with us. Jenny will let you in on why you should add fermented foods into your diet.  You’ll leave with your own jar of kim chi.

Fall Mushroom Hunt
Presented by T.R. Davis of Earth Angel Mushrooms
September 20, 9-1:00, $40 (includes lunch and cultivated mushrooms from Earth Angel)
Location: Rockwood Reservation
T.R. will take you a vigorous hike in search of Lion’s Mane, Chicken of the Woods and Hen of the Woods mushrooms.  Wear sturdy shoes and be prepared for 2-3 hours of trouncing through Rockwood reservation in search of these tasty, Missouri mushrooms. Afterwards, enjoy a meal prepared by LHC at a nearby picnic area and take home some cultivated mushrooms from Earth Angel Farms.

 

 

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Mozzarella, Perennial Artisal Ale and classes

KNOW YOUR ARTISAN BREWERY
Perennial Artisan Ales
We remember meeting Phil and Emily Wymore when they first visited Local Harvest Grocery and excitedly talked about the new brewery they were starting. Newly relocated back to Missouri from Chicago, they were eager to incorporate local ingredients into upcoming brews. A quick perusal of their current and past offerings indicates their dedication to local flavors and sourcing.  Perennial Artisan Ales quickly made a name for themselves among beer connoisseurs.  Perennial beers tend more to the sour and wild yeasts and have created buying frenzy for some releases like the Barrel-Aged Abraxas.
Currently at Local Harvest perennial
Saison de Lis  A Belgian-Style Saison brewed with Chamomile Flowers. Perennial’s description: “It is fermented with a traditional saison yeast strain that imparts fruity and spicy notes that dovetail perfectly with the tea-like quality of the chamomile. Finishes dry, tart, and refreshing. “
Peach Berliner Weisse  A German-style tart beer made new by brewing with 750 pounds of Missouri and southern Illinois peaches. This beer appeals to beer connoisseurs and wine drinkers and is a perfect choice for summer.
The Last Word  Perennial’s first Cocktail-inspired craft beer in their new series, Dealer’s Choice.  Perennial describes their first installment in the series as “a tart golden ale brewed with key lime and herbs.  The Last Word is a nod to an illicit Prohibition-era tipple of the same name. Citrus and bright lactic acidity lead a pungent herbal character, all atop a subtle underlying malt sweetness.” The Last Word was brewed in collaboration with The Aviary in Chicago.

Read more about Perennial Artisan Ales in this month’s edition of Feast. http://www.feastmagazine.com/dine-out/features/article_16f598b6-2dfa-11e4-8199-0017a43b2370.html

 
KNOW YOUR CHEESE
Fresh Mozzarella from Marcoot Creamery (Greeneville, IL)
We were reluctant to talk about Marcoot’s Fresh Mozzarella because it is already hard enough to keep in stock.  But, with summertime waning and fresh summer veggies still in abundance, we could not resist. Marcoot’s Fresh Mozz is the perfect sponginess and amazing in salads, on flatbreads, and sliced and drizzled with your favorite balsamic and chopped basil and tomatoes.

UNCOMMON PRODUCE husk cherries
Husk Cherries, aka ground cherries, are a “don’t miss” with a very short season. Ask for a sample if you’ve never tried one. They grow in a skin like a tomatillo and the sweet and firm flesh has notes of pineapple. Eat alone, bake into a tart, or lightly sauté to bring out a warmer flavor.

PRODUCE NOTES
Gala, Jonathan and Golden Supreme are the first of the local apples to arrive from Illinois.  Dan of Blue Heron Organic Orchard says the weather has been perfect for apple growth and believes that the milder summer weather has encouraged richer colors in the apple skins.   His Arkansas Black varietal this year is sporting a color that is true to its name—a deep burgundy color, bordering on velvety black.  We can’t wait to sink our teeth into it when they are fully ripe.

Grilled Zucchini Salad with Mozzarella
Ingredients
3 medium zucchini sliced lengthwise into 1/4-inch planks
3T extra virgin olive oil
Salt and ground black pepper
8 ounce fresh mozzarella ball, pulled into large pieces
2 T coarsely snipped fresh basil
1/4 tsp crushed red pepper
1 T lemon juice

Directions

On a baking sheet arrange zucchini in a single layer. Drizzle with 1T of the olive oil and sprinkle with salt and pepper.

  • For a charcoal grill, grill zucchini directly over medium coals about 8 minutes or until tender, turning once. (For a gas grill, preheat grill and reduce heat. Place zucchini on grill rack over heat. Cover and grill as directed.)
  • On a serving platter arrange warm zucchini and mozzarella. Sprinkle with chopped fresh herbs and crushed red pepper. Drizzle with lemon juice and  remaining 2T olive oil.

CLASSES
Below please find our next two classes and a link to our website listing all of our classes and events.  To register for a class call 314.865.5260 or register in Local Harvest Grocery. 
We’ve added even more classes including a mushroom hunt and a class on Entomophagy—The practice of eating bugs. Check our website link for more information. http://localharvestgrocery.com/lhg/classes/
You can “Can It”!  A beginner canning class Presented by Annette Beach of Local Harvest September 11, 5-8 p.m., $60.00 Location: LHC, 3137 Morgan Ford Road, 63116 Just like grandma used to do…or you wish she did. Come and learn how to preserve the bounty of summer/fall in this beginning class on canning. Annette will cover safety, equipment and participants will leave with some canned jars of their very own.  Participants will get hands on experience.  The course will also provide recipes for holiday gift giving from your very own kitchen.

DIY Kim Chi and Sauerkraut Presented by Jenny Bangert of Bamboo Studios September 18, 2014, 6-7:30, $20.00 Location: LHC, 3137 Morgan Ford Road, 63116 Curious about fermentation? Wondering how you can make it yourself? It’s pretty easy and delicious. Come learn with us. Jenny will let you in on why you should add fermented foods into your diet.  You’ll leave with your own jar of kim chi.

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Grilling Turkey Legs, Watermelon Daquiri recipe and classes

GRILL IT

Buttonwood Farms Turkey Legs $1.49lb SALE
Grill something different this holiday weekend, delicious (Renaissance Fair worthy) and big turkey legs from Buttonwood Farms in California, MO. Matt raises his turkeys on pasture and provides natural feed as well as forage.

How to prepare

George (our meat buyer) suggests:
Thaw the turkey legs first. Dry the legs and cover them in a dry rub–“Captain Tony’s Wild Alaska Rub” is a great one. Let them sit for an hour in the fridge.
Get your fire ready during this time. Local Harvest Grocery sells Rockwood Charcoal and 200 Acre Wood Homestead smoker wood (both local products).  Grill the turkey legs over indirect heat for 60-90 minutes. Internal temp should be 180 degrees.
Here are a couple links for other info about grilling turkey legs including brining.
http://www.ehow.com/facts_7148070_grilled-turkey-legs.html

http://www.ehow.com/how_5759931_cook-turkey-legs-grill.html

KNOW YOUR SAUCE—BBQ sauce  bbq sauce
Uncle Joe’s from Ina, IL has a great Sweet Mustard BBQ sauce that’ll bring you a taste of the Carolina’s BBQ tradition. NO MSG, No Corn Syrup, just a nice mustard tang with a big bite of sweet.
Freddie Lee’s Ghetto Sauce, an “all purpose sauce”, is a staff favorite at LHG staff.  Great on BBQ and veggies and Freddie will tell you that it’s a perfect addition to your morning eggs.
And if it’s Sweet and Spicy you want, grab a jar of Millie’s Barbeque sauce for your ribs, burgers and even as the jar suggests, Fried Bologna!

SUMMERTIME RUM
Watermelon-Basil Daiquiri  rum
(makes 1 drink)

6-8 one-inch cubes of watermelon (for frozen daiquiri, freeze watermelon and process everything in the blender)
4-6  basil leaves (can substitute mint)
¼ cup dark aged or white rum (2 oz)
2 T lime juice (1 oz)
1 ½ T simple syrup (make your own http://www.ehow.com/how_2249375_make-simple-syrup.html or purchase at LHG)
Frozen watermelon spears for garnish
In a cocktail shaker combine watermelon and basil (or mint); muddle until watermelon is broken up and juiced. Add rum, lime juice, simple syrup and ice. Shake until chilled (about 40 seconds) Double-strain into an ice-filled glass and garnish with a frozen watermelon spear.

CLASSES
Below please find our next two classes and a link to our website listing all of our classes and events.  To register for a class call 314.865.5260 or register in Local Harvest Grocery. 
We’ve added even more classes including a class on Entomophagy—The practice of eating bugs. Check our website link for more information. http://localharvestgrocery.com/lhg/classes/

You can “Can It”!  A beginner canning class Presented by Annette Beach of Local Harvest September 11, 5-8 p.m., $60.00 Location: LHC, 3137 Morgan Ford Road, 63116 Just like grandma used to do…or you wish she did. Come and learn how to preserve the bounty of summer/fall in this beginning class on canning. Annette will cover safety, equipment and participants will leave with some canned jars of their very own.  Participants will get hands on experience.  The course will also provide recipes for holiday gift giving from your very own kitchen.

DIY Kim Chi and Sauerkraut Presented by Jenny Bangert of Bamboo Studios September 18, 2014, 6-7:30, $20.00 Location: LHC, 3137 Morgan Ford Road, 63116 Curious about fermentation? Wondering how you can make it yourself? It’s pretty easy and delicious. Come learn with us. Jenny will let you in on why you should add fermented foods into your diet.  You’ll leave with your own jar of kim chi.

 

 

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Sauvignon Blanc, Produce storage tips and simple cookie recipe

 

KNOW YOUR WINE
SAUVIGNON BLANC sauvignon
Sauvignon Blancs are the perfect wine for summer or as an aperitif. Sauvignon Blanc is most famous as the grape responsible for Sancerre and Pouilly-Fume, two of the most popular and energizing white wines of France.  Sauvignon Blancs are usually fermented in stainless steel tanks to retain the clean and bright qualities of this wine.  Some California producers (this grape grows well in California) have introduced oak barrels, but they remain less popular.

These wines are known for their grassy notes and New Zealanders often describe flavors of gooseberries which aren’t as well know in the U.S. Sauvignons are refreshing wines and a perfect wine to drink as we say goodbye to summer.

Food Pairing:
Perfect as an aperitif and with lighter dishes like salads, risottos, chicken and fish.

Sauvignons at Local Harvest:
Shannon Ridge, 2013 (Certified California Sustainable Vineyard) http://www.shannonridge.com/ranch/farming This California Sauvignon is a great buy at $10.69. Fermented in steel barrels, this wine is clear and crisp and will have you wishing that summer would last forever.
Hunky Dory, New Zealand This wine offers tropical fruit notes packed with lime and gooseberry flavors.  It has a full flavored lingering finish.  $15.49
Galan, Chile 2013  Smooth and crisp with notes of apple.  $9.69
Morgan 2012  This Monterrey, CA wine is comprised of a proprietary blend of classic Sauvignon Blanc, Sauvignon Musqué, Semillon, and Albarino. It has a 6 month visit to oak barrels for aging after fermentation in steel tanks.  The oak aging lightly accents the bright acidity and adds a creamier texture. $12.89
Casas del Bosque, Chile 2011 ReservaThis beautiful pale straw color wine has a crisp palate with nose of kiwi, pineapple and fresh cut grass.  $13.89

EASY VEGAN (can be GF and SugarFree) COOKIE
My Mother-in-Law recently visited and she and my father-in-law adopted a vegan diet a little over a year ago.  During her stay she made several batches of these cookies and we gobbled them up. These could be Gluten-Free by using GF-oats. Great way to use up all those ripe bananas.

Sweet and Simple Cookies
3 mashed ripe bananas
1/3 c. applesauce (Santa Cruz Organic is great)
2 c. oats
¼ c. almond milk
2 tsp sugar or 1 pkt. Stevia (small packets)
½ cup raisins or chocolate chips (Enjoy Life are semi-sweet and dairy, nut and soy free)
1 tsp. vanilla
1 tsp. cinnamon
Mix all together and spoon out onto a lightly oiled cookie sheet. Bake at 350 degrees for 25-30 min. Makes about 18.

PRODUCE STORAGE TIPS             
Storing your produce properly will help you keep food waste to a minimum. Here are some tips compiled by Becca, our Weekly Harvest Coordinator.

Beets don’t rinse until ready to eat, remove greens (they’re edible!) and store them separately bags in fridge greens 2-3 days, roots 2-3 weeks
Bell Peppers and other peppers don’t rinse until ready to eat, storing wet reduces shelf life loose in fridge (will keep on counter for a few days) 4-5 days
Blueberries don’t rinse until ready to eat, rinsing removes a natural preservative “bloom” in container in fridge 1 week
Cabbage don’t rinse until ready to eat, don’t store wet wrapped in plastic or tightly sealed container, keep partially used cabbage tightly wrapped 1-2 weeks
Cantaloupe don’t rinse until ready to eat in pantry if under ripe, fridge once ripe 1 week in fridge
Carrots with tops remove greens, rinse before using in plastic bag or container in fridge up to 3 weeks
Cherry Tomatoes don’t rinse until ready to eat on counter, no bags, refrigerating compromises taste and texture 3-5 days
Cucumber don’t rinse until ready to eat, don’t store wet can be left out on counter for a few days, otherwise refrigerate for longer life 3-4 days on counter, 4-5 in fridge
Kale rinse and remove any ties or rubber bands before storing in a bag in crisper drawer of fridge 1-2 weeks
Garlic no rinsing room temperature, keep cool and dry in pantry whole heads up to 5 months, loose unpeeled cloves 7-10 days
Green Beans rinse before using, don’t store wet in container or bag in fridge 3-5 days
Heirloom Tomatoes don’t rinse until ready to eat on counter, no bags, refrigerating compromises taste and texture 3-5 days
Leeks don’t rinse until ready to eat, when ready to clean cut in half lengthwise and soak to remove debris between layers in plastic bag in fridge 5-7 days
Onions don’t peel or rinse until ready to use in cool pantry or fridge, don’t store near potatoes- they’ll both spoil faster 2-3 months
Organic Slicing Tomatoes don’t rinse until ready to eat on counter, no bags, refrigerating compromises taste and texture 3-5 days
Potatoes don’t scrub or rinse until ready to eat, don’t store wet room temperature for shorter storage, root cellar or basement (45-55 deg) for longer, refrigeration is not recommended. Don’t’ store near onions- they’ll both spoil faster 1-2 weeks room temperature, 2-3 months basement
Sweet Banana Peppers don’t rinse until ready to eat, storing wet reduces shelf life loose in fridge 4-5 days
Zucchini don’t rinse until ready to eat on counter or pantry, does not need to be refrigerated but can be for longer life 5-7 days

 

 

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